Can I add a protein or different vegetables to make it more filling?

Yes you can but you will have to use less mushrooms so the curry doesn't end up too dry. You can use chicken or firm tofu (or tofu cutlets), shrimp (add them when there is only 5 minutes left to the cooking process), or legumes like chickpeas or navy beans. For vegetables, potatoes, bell peppers, and broccoli are good options. The ratio I recommend is 50/50 - 1 ½ cup mushrooms and 1 ½ cup protein or vegetable.

I want to make this curry but I don't like coconut milk. What else can I use?

You can use plain whipped cream or canned chopped tomatoes. If you use canned tomatoes, the flavor of the curry will taste quite different but still be good.

My curry is really thick. Is this the way it's supposed to be?

No, this curry should be like the texture of a Japanese curry or a Thai curry. If it's too thick, add a little water or vegetable broth at a time and keep adding until you are satisfied with the texture.

My curry is too strong. How can I fix it?

Add a little water or vegetable broth at a time and keep tasting until you are satisfied with the result.

Creamy Mushroom Curry

Name: Creamy Mushroom Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 tablespoons neutral oil such as vegetable oil or grapeseed oil; 2 garlic cloves, minced; 1 tablespoon ginger, peeled and minced; ½ small onion, finely chopped; 1 medium carrot, peeled and sliced bite size; 3 heaping cups assorted mushrooms such as maitake, shimeji, shiitake, and button mushrooms – chopped bite size; 1 14-ounce can coconut milk; 2 or 3 tablespoons ketchup, depending on how sweet you like your curry; 1 teaspoon curry powder; 1 teaspoon garam masala; ¼ teaspoon turmeric; ½ teaspoon coriander powder; ½ tablespoon fish sauce; Handful cilantro, chopped (optional); Lemon wedges (optional); Side of rice (optional)

Description

This mushroom curry is bold, a little sweet, fruity, nutty, pungent, and earthy. It takes about 35 minutes to make and the ingredients needed can be purchased at most general supermarkets.

Ingredients

Units Scale

2 tablespoons neutral oil such as vegetable oil or grapeseed oil
2 garlic cloves, minced
1 tablespoon ginger, peeled and minced
1/2 small onion, finely chopped
1 medium carrot, peeled and sliced bite size
3 heaping cups assorted mushrooms such as maitake, shimeji, shiitake, and button mushrooms – chopped bite size
1 14–ounce can coconut milk
2 or 3 tablespoons ketchup, depending on how sweet you like your curry
1 teaspoon curry powder
1 teaspoon garam masala
1/4 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 tablespoon fish sauce
Handful cilantro, chopped (optional)
Lemon wedges (optional)
Side of rice (optional)

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Instructions

Heat the pot: Place a large pot over medium high heat. When the pot is hot, add the oil and swirl it around to coat the surface.
Create the base of the curry: Add the garlic, ginger, and onion, and saute for 3 minutes, until the onions are translucent.
Add the carrot and mushrooms: Add the carrot and mushrooms and saute for 5 minutes, until the carrot has begun to soften and the mushrooms are golden brown.
Add the aromatics: Add the coconut milk, ketchup, curry powder, garam masala, turmeric, coriander powder, and fish sauce, and stir to combine.
Let the curry simmer: Lower the heat to a gentle bubbling simmer, cover with a lid, and cook for 10 minutes.
Garnish and serve: Serve the curry topped with cilantro, and with a lemon wedge. Serve with a side of rice.

Nutrition

Serving Size: 1 serving
Calories: 297
Sugar: 4.4g
Sodium: 460.9mg
Fat: 28.3g
Saturated Fat: 24.4g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 10.8g
Fiber: 1.6g
Protein: 4.4g
Cholesterol: 0mg